Other than those passed down by a two-year-old.
I’m a really good cook, but I’ve never made homemade hummus. I learned the recipe from my 2 1/2 year-old granddaughter.
It’s quite simple, simply slow cook, garbanzo beans, tahini, garlic, olive oil, veggie broth, lemon, and a tad of salt.
Blender
Once it’s all cooked, last time I did it in a crockpot put all in a blender or use an immersion blender.
And you’re done
Some people like actual instruction
Instructions
- rinse 16 oz dried chickpeas in a colander and check for stones or foreign objects
- Add rinsed chickpeas, 1 teaspoon salt, and 7 cups water to a greased slow cooker
- Cover and cook on low for 8-10 hours or high for 4-5 hours. The goal is to have overcooked, very soft chicken peas
- Allow to cool a bit and drain water from chickpeas
- If needed, re-grease slow cooker and return soft chicken peas
- Add ⅔ cup Tahini, 2 lemons, 3 cloves garlic, 3 tablespoon olive oil, 1 teaspoon salt, and 1 teaspoon cumin to chickpeas
- Use a strong immerson blender and blend all ingredients in slow cooker until smooth.
- To make your hummus creamier, add a few tablespoons of ice water* at a time, blending in between until the desired consistency is reached.
